OF COOKING FISH?
& COOKING VIDEO
ideas to encourage the nation to face their fish fearss
Nutritionist Azmina Govindji dispells maritime myths
as she encourages people to reach their two-a-week target
of fish portions
Despite government guidelines telling us that we should
be eating two portions of fish a week, apparently over
40% of us are failing to meet the target according to
new research by Lyons Seafoods.
I do wonder how they know 40% of us are being naughty.
Perhaps they just interviewed the wrong people or the
people they interviewed are non-fish eaters. I love
fish fish but let's face it not everyone likes the same
thing. But one thing I do agree on is that a lot of
us are afraid of cooking fish and that include me.
Baking a piece of fish I'm fine or even using it in
a seafood dish like a pie or a pasta sauce but when
it comes to the preparation or pan frying I always worry
that I am not going to do it right and that the meal
will be spoilt. Silly really because you can get your
fishmonger to do all the cleaning and filleting for
you and nothing could be simpler that a pan fried fish
When I was a boy my father used to take us fishing.
More times than not my younger brother and I would,
fooling about, fall in the river. Fortunately it was
a slow flowing small trout river so we never came to
any harm . . . we just annoyed our father who loved
nothing more than fishing. But even with our antics
there would always be a good haul of brown trout to
take home and preparing them was so simple, even as
young boys we would do it. Then under the grill for
a few minutes each side and what a magical flavour that
was. Fresh fish simply cooked. Culinary heaven with
no skills needed.
Lyons Seafoods have put together a short video featuring
nutritionist Azmina Govindjis to provide advice
about eating and cooking fish and dispelling some of
those fears or myths many of us have.
There are too many bones
The great thing about seafood is the variety, so there
is something to suit everyone - try prawns, scallops
or crab for flavour without the chance of a bone.
It is too expensive
Whilst varieties such as Tuna or Sea Bass can tip the
scales on your budget, herring and mackerel are great
affordable alternatives, and they both contain omega
My kids are too fussy
Then it is time to get creative! Try loading fish portions
into a tasty pie or fish cakes to tantalise your familys
It smells bad
Whilst some varieties do come with a strong aroma, prawns
or squid are a good option to keep your kitchen fresh
It is difficult to cook
Less is definitely more when it comes to cooking a good
meal. Try adding lemon juice, herbs and good quality
olive oil to your fish for a delicious marinade
or alternatively, there are plenty of great pre-prepared
options on your supermarket shelves to make cooking
fish hassle free.
Watch the following video to see Sophie go through
this delicious recipe step by step.
And if you are still not sure where to start try this
recipe idea . . .
KING PRAWN AND PESTO LINGUINE
1 pack Ready to Eat King Prawns
1 heaped tablespoon of pesto
1 tablespoon of olive oil
25g pine kernels toasted
Fresh basil to garnish
the linguine in lightly salted water according to
the instructions on the packet.
gently warm the oil in a saucepan.
the King Prawns for 1-2 minutes.
the linguine is ready drain it.
the pan off the heat and add the pesto.
Add the linguine and toss well.
with fresh basil and toasted pine kernels.
with extra virgin olive oil and serve.
For more information visit www.lyons-seafoods.com
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